Thursday, January 27, 2011

Lemon Cookies with White Chocolate Chips

What do you do when you're craving cookies and something tart at the same time? You make these lemon cookies with white chocolate chips from Jamie Cooks It Up! Then you feel thankful that the world has lemons and white chocolate chips in it.

I love this recipe even more because it uses boxed lemon cake mix as the base, which makes it incredibly easy and quick, not to mention delicious. It also makes a lot of cookies, so I'll be sending a big plateful of these to work with Hubby. I hope cops like lemon cookies as much as they like coffee! (And they LOVE their coffee; I think we've actually spent enough money at Starbucks to buy one of their locations, and Hubby's only been a cop for about three years . . . )
Update: We decided that the white chocolate chips made these cookies a little too sweet, so we cut them out and added the zest from 2 lemons. The updated cookies were delicious. I think I will add a lemony glaze next time, but Hubby swears they are perfect as is. Either way: yum!

Lemon Cookies with White Chocolate Chips

2 boxes lemon cake mix
1 cup unsalted butter, melted
2 eggs
1 tablespoon fresh lemon juice (or 1 1/2 tablespoons bottled lemon juice)
1 12-ounce package white chocolate chips, divided
Powdered sugar and white melting chocolate, optional
Preheat oven to 350º. Add melted butter to the cake mixes and stir. Batter will still be dry.
Add eggs one at a time and mix.
Squeeze fresh lemon juice and add it to the batter. (Or use 1 1/2 tablespoons of bottled lemon juice.) Mix until combined.
Add all but 1/2 cup of the white chocolate chips and mix to incorporate evenly.
Roll into 1 1/2 inch balls, place on a cookie sheet and bake for 8-11 minutes (mine took 11 minutes). Be careful not to over bake.
Take the cookies out of the oven when they have cracked on the top and allow them to finish cooking for 2 minutes on the baking sheet. Transfer to a wire rack to cool completely.

Optional topping: Melt remaining 1/2 cup white chocolate chips and drizzle on top of the cookies. Dust with powdered sugar. (We opted not to do this, as we found the cookies to be sweet enough without the topping.) Topping or not, enjoy these pretty little cookies!

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